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Cuisine d'Aubéry
The food blog of FX
Base Savory Base Stock Vegetable Stock

https://www.cuisinedaubery.com/recipe/vegetable-stock/

French Vegetable Stock

Monday January 30, 2023
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French Vegetable Stock

FX (François-xavier)

About this recipe

Vegetable stocks can be used in many recipes (we saw some HERE)

So you saw the title of this recipe "French Vegetable Stock" and you started to wonder : What is French in this ?

Is it a stock made of French Vegetables ? Or is it Vegetables cooked as in a French Stock ?

French Vegetable Stock

Well, this is just a Vegetable Stock ! It's just the academic recipe taught in French Cooking Diploma called "CAP Cuisinier" : this recipe comes from the curriculum that is learned by French students, the future Paul Bocuse, Guy Savoy, Joel Robuchon and Thierry Marx

Nothing extremely French, besides perhaps the White Wine, but the rest is traditional, and has been taught the same way for hundreds of years...

I implore you to abandon the Vegetable Stocks bought in stores. Once you start making and using this stock recipe for your dishes, you will realize what a difference it makes to use your own stock. Plus, it's easy and cheap. It's also a good way to recycle old vegetables waiting in your fridge, instead of disposing of them !

French Vegetable Stock

What is a stock ?

A good sauce or a good dish need a good stock. Avoid those bought in stores!

The principe of stocks is to extract the flavors from bones or vegetables, on low heat during a long period of time

Our previous generations used to make a lot of stocks, to recycle bones and old vegetables for economical reasons

Since then, nobody wants to take time to make them, a huge mistake ! We now use "bouillon cubes" or "stock cubes" (Dehydrated meat stock), or stocks in packs. They are most of the time very disappointing ! Making your own stock is a game changer for your recipes !

It's also a good way to reuse bones and vegetables instead of throwing them away !


The different stocks

There are several types of stocks:

The White Stock

● is made with poultry and vegetables. See recipes HERE.

The Brown Stock

● is made with red meat, their bones, and vegetables. See recipes HERE.

The Vegetable Stock

● is made with vegetables only. See recipes HERE.


Source of the recipe

This recipe comes from Michel Maincent-Morel's book "La Cuisine de Référence", a book used in French Cooking schools

To purchase online, see HERE

French Vegetable Stock


The recipe is on page 301

French Vegetable Stock

Modifications to the original recipe

I modified a few things...

● The chef mentioned the Mushrooms ( 1 oz or 30 g), which I do not recommend. I added it to the list, but I do not add it in the stock (I find the taste too overpowering)

French Vegetable Stock

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Skill: Easy Level Cuisine: French Cuisine Courses: Base, Savory Base, Stock, Vegetable Stock, 
Garlic Carrots Celery Shallots Onions Parsley Leeks White wine
 5
Ingredients
  • For 1 L of Stock

  •   1 Carrot
  •   1 Onion
  •   2 Shallots
  •   ¾ Cup Leeks (100 grams)
  •   ⅓ Cup Celery (40 grams)
  •   some Parsley. A few Stems
  •   2 Garlic Cloves
  •   3 Tablespoons Butter (40 grams)
  •   ½ Cup White Wine (100 grams)
  •   5 ⅓ Cups Water (1.2 Liters)
  • Optionally
  •    1 oz Mushrooms (30 grams)


  • For 750 Milliliters of Stock

  •   ¾ Carrot
  •   ¾ Onion
  •   1 ½ Shallots
  •   ½ Cup Leeks (75 grams)
  •   3 Tablespoons Celery (30 grams)
  •   some Parsley. A few Stems
  •   1 ½ Garlic Cloves
  •   2 Tablespoons Butter (30 grams)
  •   ⅓ Cup White Wine (75 grams)
  •   3 ½ Cups Water (0.8 Liter)
  • Optionally
  •   0.79 oz Mushrooms (22.5 grams)


  • For 500 Milliliters of Stock

  •   ½ Carrot
  •   ½ Onion
  •   1 Shallot
  •   ½ Cup Leeks (50 grams)
  •   2 Tablespoons Celery (20 grams)
  •   some Parsley. A few Stems
  •   1 Garlic Clove
  •   1 Tablespoon Butter (20 grams)
  •   4 Tablespoons White Wine (50 grams)
  •   2 ⅔ Cups Water (0.6 Liter)
  • Optionally
  •   0.52 oz Mushrooms (15 grams)

  • You will need...
    Non-Slip Cutting Boards
    Good Grips Y Peeler
    Sekiryu Santoku Japanese Knife
    4 Japanese Knives
    Cast Iron Dutch Oven Fontignac
    Staub Dutch Oven
    6-Quart Stock Pot with Cover
    Polyglass Spatula
    Kitchen Scale
    Sifter for Baking
    Large Stainless Steel Fine Mesh Strainer
    Steps

    1. Peel the veggies. In other recipes, they even recommend to not peel them, but I strongly recommend to do it (to remove the dirt)

    2. Dice into big chunks the Carrot (1), the Onion (1), the Shallots (2), the Leeks (¾ Cup or 100 g) (the white part), the Celery (⅓ Cup or 40 g), the Parsley and the Garlic Cloves (2)

    3.  You may use other vegetables, such as Tomatoes, Fennel, etc...

    4.  As mentioned earlier, I usually don't like to add the Mushrooms ( 1 oz or 30 g)

    French Vegetable Stock

    Non-Slip Cutting BoardsGood Grips Y PeelerSekiryu Santoku Japanese Knife4 Japanese Knives

    5.  In a large port, melt the Butter (3 Tablespoons or 40 g), and add in the vegetables

    6. Stir

    French Vegetable Stock French Vegetable Stock

    Cast Iron Dutch Oven FontignacStaub Dutch Oven6-Quart Stock Pot with Cover

    7. Pour in the White Wine (½ Cup or 100 g)

    8.  Cook until the white wine has reduced

    French Vegetable Stock

    Polyglass Spatula

    9. Pour in the Water (5 ⅓ Cups or 1.2 Liters)

    10. Cook on high heat until boiling point

    French Vegetable Stock French Vegetable Stock

    Kitchen Scale

    11. Once boiling, lower the heat and cook on low heat

    12.  Cook with the lid on

    13.  Cooking time is approx. 30 minutes

    French Vegetable Stock French Vegetable Stock French Vegetable Stock

    14. Take the pot off the stove. Pour the stock through a strainer over a big bowl

    15.  Let the stock cool down and store in the fridge

    French Vegetable Stock French Vegetable Stock

    Sifter for BakingLarge Stainless Steel Fine Mesh Strainer

    16. After it has cooled down, the fat has solidified on top of the bowl. It is then easier to "scrape" with a spoon to discard the fat

    French Vegetable Stock French Vegetable Stock
    Result

    That's it! You are now ready to use this stock for your recipes

    Can be stored in the fridge a few days !

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Garlic Carrots Celery Shallots Onions Parsley Leeks White wine
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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
    To learn more about me : HERE
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